Chicago Steak Rollups with Butternut Squash

For five people (quantities for ten are given below)

5 similar-sized, thinly-cut rump steaks or frying steaks, each about 200g
60g plain flour
½ tsp salt, for the flour
½ tsp pepper, for the flour
25g fresh breadcrumbs*
80g onion, chopped
2½ tbsp chopped green pepper
2½ tbsp chopped celery
½ tsp salt
1 medium-sized egg, beaten
4 tbsp melted butter (50g)
3-4 tbsp vegetable oil
500ml hot water
1 large butternut squash
salt and pepper
about 1 beef stock cube or 1 tsp beef stock granules (for each 400ml liquid)
5 medium-sized baked potatoes, to serve
butter for the potatoes (optional)

* If you can’t find fresh white breadcrumbs to buy, you can make them. For this recipe, take about 100g of white bread, remove the crusts and bake the bread in a 150C/300C/gas 2 oven for about 10 minutes or until the bread is dry. Whiz it in a food processor to crumbs. Use right away or store them in an airtight container.

Method

1. Heat the oven to 180C/350F/gas 4. When hot, put the potatoes in to bake.
2. Meanwhile, flatten the pieces of meat by pounding them gently with a rolling pin something else heavy so each one can be rolled up.
3. Mix in the flour and the ½ tsp salt and pepper and toss each piece of meat in the flour.
4. Mix together the breadcrumbs, onion, green pepper, celery, the rest of the salt, beaten egg and melted butter.
5. Divide this mixture between the flattened steaks, spreading it over the centre areas, and roll up each steak, securing each with a cocktail sticks.
6. Heat the vegetable oil in a frying pan over medium heat and lightly cook them on all sides. Add the water to the frying pan, cover (with foil if necessary) and cook over low heat for 40 minutes.
7. Meanwhile, cut the butternut squash in half lengthways, scrape out the seeds and bake it in the oven until the orange flesh is tender.
8. Scoop out the flesh, mash it with a little salt and pepper and put this on a serving plate. When the rollups are ready, transfer them to the serving plate and keep them warm.
9. Crumble the stock cubes or stir the gravy granules into the cooking liquid. Stir it over medium heat until the gravy thickens, pour this over the rollups and serve with the baked potatoes split and topped, if wished, with butter.

Each serving provides:
Kcal: 825Kcal
Protein: 45.4g
Fat: 47.9g (of which saturated fat: 20.9g)
Carbohydrate: 40.9g (of which sugars: 4.9g)
Fibre: Trace

Nutrition Points:

a) This recipe is high in fat and salt.
b) This recipe is low in fibre.

Serving Suggestions:

a) Steamed fresh vegetables or lightly cooked frozen vegetables would be a great, and nutritious, addition to this meal.
b) A big, fresh mixed salad would be another tasty, nutritious accompaniment.

For ten people

10 similar-sized, thinly-cut rump steaks or frying steaks, each about 200g
120g plain flour
1 tsp salt, for the flour
1 tsp pepper, for the flour
50g fresh breadcrumbs
160g onion (1 small), chopped
5 tbsp chopped green pepper
5 tbsp chopped celery
1 tsp salt
2 medium-sized eggs, beaten
8 tbsp melted butter (100g)
6-8 tbsp vegetable oil
1L hot water
2 large butternut squashes
salt and pepper
about 2 beef stock cubes or 2 tsp beef stock granules (for each 400ml liquid)
10 medium-sized baked potatoes, to serve
butter for the potatoes (optional)

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